Dimlama Recipe – Uzbekistan's Hearty Stew

Name: Dimlama
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3-5 servings
Cuisine: Uzbekistan
Ingredients: beef broth; bell peppers; black pepper; cabbage cut into wedges; carrots; cilantro for garnish; cloves garlic; coriander; cumin; cut into chunks; dill; eggplant; g beef; lamb cut into chunks; onions; paprika; potatoes; salt; tomato paste; tomatoes; vegetable oil; water

Dimlama is a hearty stew from Uzbekistan, showcasing tender meat and a variety of vegetables. This dish holds cultural significance as it is often prepared for family gatherings and special occasions, reflecting the warmth of Uzbek hospitality. Traditionally enjoyed during colder months, Dimlama is a comforting meal that brings people together.

⚡ Medium 🔥 ~450 kcal / serving

Ingredients

1 lb (450 g) beef or lamb, cut into chunks
2 large potatoes, peeled and cut into chunks
2 large carrots, peeled and sliced
2 large onions, sliced
1 medium cabbage, cut into wedges
2 bell peppers, sliced
2 tomatoes, chopped
1 eggplant, peeled and cut into chunks (optional)
3 cloves garlic, minced
1 tablespoon tomato paste
1/4 cup (60 ml) vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Salt and black pepper to taste
1 cup (240 ml) water or beef broth
Fresh dill or cilantro, chopped (for garnish)

Instructions

Prepare the Ingredients

Wash and chop all the vegetables as indicated in the ingredients list.

Layer the Ingredients

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the chunks of beef or lamb and brown on all sides.

Layer the sliced onions on top of the meat.

Add the minced garlic, then layer the potatoes, carrots, bell peppers, tomatoes, eggplant (if using), and cabbage wedges on top.

Season and Add Liquid

Sprinkle the ground cumin, ground coriander, paprika, salt, and black pepper over the layers.

Mix the tomato paste with the water or beef broth and pour it over the vegetables and meat.

Cook the Dimlama

Cover the pot with a tight-fitting lid and reduce the heat to low.

Let the dimlama cook gently for about 1.5 to 2 hours, or until the meat and vegetables are tender. Do not stir the stew while it is cooking to keep the layers intact.

Serve

Carefully ladle the dimlama into serving bowls, trying to keep the layers of meat and vegetables intact.

Garnish with chopped fresh dill or cilantro.

Note: Dimlama is a traditional Uzbek stew that showcases a variety of vegetables and meat, slow-cooked to perfection. It is a hearty and flavorful dish that is perfect for a comforting meal.

Frequently Asked Questions

What is Dimlama?

Dimlama is a slow-cooked stew made with meat, potatoes, and various vegetables, creating a flavorful and hearty dish.

Where does Dimlama come from?

Dimlama originates from Uzbekistan, where it is a beloved traditional dish enjoyed by families.

What are the main ingredients in Dimlama?

Key ingredients include beef or lamb, potatoes, carrots, onions, cabbage, bell peppers, tomatoes, and optionally eggplant.

How long does Dimlama take to make?

Dimlama takes approximately 110 to 150 minutes to prepare and cook.

What do you serve with Dimlama?

Dimlama is often served with fresh bread or rice and can be accompanied by a side salad for added freshness.

Dimlama